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Store Hours Mar-Oct:

M-F, 8-6, Sat Closed, Sun: 11-5

Closed July 4th

Store Hours Nov-Feb:

M-Th: 8-6, F: 8-4, Sat: Closed, Sun: 11-5

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2150 North 1st Street Hwy 395, Hermiston, OR 97838

(541) 567-0272

Eggplant Casserole

a dish of creamy eggplant casserole
This content originally appeared on 

tasteforlife.com

Yield

Serves 6

Ingredients

  • 1 large eggplant, peeled and cubed
  • 1 small onion chopped
  • salt and pepper to taste
  • 4 Tbsp unsalted butter
  • 4 Tbsp flour
  • 1 1⁄4 cup 1% milk
  • 1 green pepper, chopped
  • 3⁄4 cup grated sharp cheddar cheese
  • 4 Tbsp chili sauce
  • 2 egg yolks
  • 2 egg whites

Directions

  1. Cook eggplant in boiling water with onion, salt, and pepper until tender. Drain.
  2. Melt butter in in a saucepan over low heat. Add flour; blend well. Add milk gradually, stirring, until blended.
  3. Continue cooking over low heat, stirring, until thickened.
  4. In a bowl, combine sauce, chopped onion, chopped pepper, cheese, slightly beaten egg yolks, chili sauce and drained eggplant.
  5. Fold in stiffly beaten egg whites.
  6. Bake 40 minutes at 350°. 

Nutrition Info

238 Calories, 16 g Fat, 14 g Carbohydrates (1 g Dietary Fiber, 6 g Sugar) 10 g Protein, 111 mg Cholesterol, 351 mg Sodium